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Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework

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  • Marta Derek

    (Department of Tourism Geography and Recreation, Faculty of Geography and Regional Studies, University of Warsaw, 00-927 Warsaw, Poland)

Abstract

This paper explores the links between local resources (the natural environment) and the local food on offer; i.e., what parts of nature reach the tourist’s plate. It is based on a content analysis of restaurant menus in the Great Masurian Lakes region, which is considered to be one of the main nature-based tourism destinations in Poland. The concept of Ecosystem Services (ES), closely interlinked with the idea of sustainable development, is employed as it recognizes the relationships between humans and the natural environment. The results indicate that food representing the region’s history is almost non-existent. Instead, the local food heritage is being reinvented based on the area’s iconic ES, i.e., wild food. In this way, the supply side of the ES cascade (ecosystem resources and potential) and its demand side (the benefits for tourists and the costs they pay to obtain these benefits) are encompassed on a tourist’s plate in Masurian restaurants. The findings also reveal that, in many cases, the localness of “local” food is an illusion. This, in turn, poses an important challenge for the sustainability of food (and) tourism in the studied area.

Suggested Citation

  • Marta Derek, 2021. "Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework," Sustainability, MDPI, vol. 13(4), pages 1-18, February.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:4:p:1687-:d:493367
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    References listed on IDEAS

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    1. Chan, Kai M.A. & Satterfield, Terre & Goldstein, Joshua, 2012. "Rethinking ecosystem services to better address and navigate cultural values," Ecological Economics, Elsevier, vol. 74(C), pages 8-18.
    2. Schulp, C.J.E. & Thuiller, W. & Verburg, P.H., 2014. "Wild food in Europe: A synthesis of knowledge and data of terrestrial wild food as an ecosystem service," Ecological Economics, Elsevier, vol. 105(C), pages 292-305.
    3. Kim, Yeong Gug & Eves, Anita, 2012. "Construction and validation of a scale to measure tourist motivation to consume local food," Tourism Management, Elsevier, vol. 33(6), pages 1458-1467.
    4. Steven Schnell, 2013. "Food miles, local eating, and community supported agriculture: putting local food in its place," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 30(4), pages 615-628, December.
    5. Fish, Robert & Church, Andrew & Winter, Michael, 2016. "Conceptualising cultural ecosystem services: A novel framework for research and critical engagement," Ecosystem Services, Elsevier, vol. 21(PB), pages 208-217.
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    Cited by:

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    2. Łukasz Łuczaj & Monica Wilde & Leanne Townsend, 2021. "The Ethnobiology of Contemporary British Foragers: Foods They Teach, Their Sources of Inspiration and Impact," Sustainability, MDPI, vol. 13(6), pages 1-23, March.
    3. Alberta Tahiri & Idriz Kovaçi & Anka Trajkovska Petkoska, 2022. "Sustainable Tourism as a Potential for Promotion of Regional Heritage, Local Food, Traditions, and Diversity—Case of Kosovo," Sustainability, MDPI, vol. 14(19), pages 1-13, September.
    4. Dauro Mattia Zocchi & Michele Filippo Fontefrancesco & Paolo Corvo & Andrea Pieroni, 2021. "Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems," Sustainability, MDPI, vol. 13(17), pages 1-21, August.
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